Author Topic: Recreating an all grain cream ale  (Read 491 times)

Offline jducharme1

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Recreating an all grain cream ale
« on: April 27, 2018, 04:05:52 PM »
Hi,

First post here and a new to brewing. I would like to recreate a cream ale my buddy made doing all grain. He has never used extract so is unable to help me.

His grain bill for a 5 gallon batch was 4 lbs 2 row, 4 lbs 6 row and 2 lbs corn. The goal of his recipe was a light colored low abv lightly hopped beer. . I plan to do a 3 gallon boil.

So far all I’ve done are kits with the grain in the bag. I would like to continue along those lines until I get better at this sticking to this style of beer.

I just made a Kolsch with the Pilsen malt and it seemed a bit darker than I was looking for. If I reduced the Pilsen LME to 4.5 pounds and used 1 lb 2 row, 1 lb 6 row and .5 lb corn in a bag for 30 min  would this be close to what I am looking for or should I just try to find a kit thats close and stick to that?

Thank you
« Last Edit: April 28, 2018, 03:04:37 PM by jducharme1 »

Offline denny

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Re: Recreating an all grain cream ale
« Reply #1 on: April 27, 2018, 04:33:36 PM »
This one has gotten great reviews.  It's extract with a mini mash....http://wiki.homebrewersassociation.org/CreamSwill
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Offline BrewBama

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Recreating an all grain cream ale
« Reply #2 on: April 27, 2018, 09:14:27 PM »
Cream of Three Crops is popular but you’d have to convert from all grain

Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.040 SG
Estimated Color: 2.9 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Minute Rice (1.0 SRM)

1.00 oz Willamette [5.20%] (60 min)
1.00 oz Crystal [3.50%] (60 min)


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« Last Edit: April 27, 2018, 09:34:59 PM by BrewBama »
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Re: Recreating an all grain cream ale
« Reply #3 on: April 27, 2018, 09:23:56 PM »
I think you're on the right track with branching out into a mini-mash. Same process as the steeping grains from the kits, just steep longer (about an hour) and try to keep the temp in the 140-160°F range. If you have an oven with a warmer setting that's usually perfect.

So I'd mash 1 lb of the 6-row with the 2 lb flaked corn, and substitute the other 7 lb of barley for ~4 lb of a good Pilsner or extra light DME. It's much easier to make a light-colored beer with DME.
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Offline jducharme1

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Re: Recreating an all grain cream ale
« Reply #4 on: April 28, 2018, 03:08:56 PM »
Thanks for the replies and ideas. Do you think I should try this at 5 gallons or scale it down to 1 or 2 gallons? Just in case I muff it.

Offline jducharme1

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Re: Recreating an all grain cream ale
« Reply #5 on: April 28, 2018, 03:41:26 PM »
Just did some reading on Irish Moss. So if I added it for clarity does it also settle out the yeast that I would need to sugar prime the bottles?

Offline denny

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Re: Recreating an all grain cream ale
« Reply #6 on: April 28, 2018, 03:47:16 PM »
Just did some reading on Irish Moss. So if I added it for clarity does it also settle out the yeast that I would need to sugar prime the bottles?

No. 
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Re: Recreating an all grain cream ale
« Reply #7 on: April 28, 2018, 04:11:03 PM »
Thanks for the replies and ideas. Do you think I should try this at 5 gallons or scale it down to 1 or 2 gallons? Just in case I muff it.

Prepare for success! This is a pretty cheap one ingredients-wise, probably under $20? Plus you already know you like the all-grain version, so start with the assumption you'll like this too, then work hard to make it so.

Re: Irish moss, it's a pain to work with. Just jump straight up to Whirlfloc T. Half a tablet per 5 gal at average gravities.
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Offline denny

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Re: Recreating an all grain cream ale
« Reply #8 on: April 28, 2018, 05:15:50 PM »
Re: Irish moss, it's a pain to work with. Just jump straight up to Whirlfloc T. Half a tablet per 5 gal at average gravities.

You and I must have different definitions of "pain".
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Re: Recreating an all grain cream ale
« Reply #9 on: April 28, 2018, 05:21:39 PM »
You and I must have different definitions of "pain".

You don't have trouble getting it hydrated?

Admittedly "pain" was a little extreme...
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Offline denny

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Re: Recreating an all grain cream ale
« Reply #10 on: April 28, 2018, 05:43:50 PM »
You and I must have different definitions of "pain".

You don't have trouble getting it hydrated?

Admittedly "pain" was a little extreme...

Nope. Soak it in some water for a few minutes and it's good to go.
Life begins at 60.....1.060, that is!

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Offline brewinhard

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Re: Recreating an all grain cream ale
« Reply #11 on: April 28, 2018, 08:56:08 PM »
You and I must have different definitions of "pain".

You don't have trouble getting it hydrated?

Admittedly "pain" was a little extreme...

Nope. Soak it in some water for a few minutes and it's good to go.

Yup. Agreed. I have been having more compact trub after cooling when hydrating my IM at the very start of brew day. Strain and added with 15 min left.

Offline Robert

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Re: Recreating an all grain cream ale
« Reply #12 on: April 28, 2018, 09:42:12 PM »
You and I must have different definitions of "pain".

You don't have trouble getting it hydrated?

Admittedly "pain" was a little extreme...

Nope. Soak it in some water for a few minutes and it's good to go.

Yup. Agreed. I have been having more compact trub after cooling when hydrating my IM at the very start of brew day. Strain and added with 15 min left.
When I use it, I weigh it out at the same time as my water salts, I have the gram scale out anyway.  Into a cup with a bit of water; this is usually the night before,  so it sits overnight. Then I don't even strain it, I figure there's some good stuff dissolved into the water.
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Offline Joe Sr.

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Re: Recreating an all grain cream ale
« Reply #13 on: May 04, 2018, 10:55:10 PM »
I think you're on the right track with branching out into a mini-mash. Same process as the steeping grains from the kits, just steep longer (about an hour) and try to keep the temp in the 140-160°F range. If you have an oven with a warmer setting that's usually perfect.

So I'd mash 1 lb of the 6-row with the 2 lb flaked corn, and substitute the other 7 lb of barley for ~4 lb of a good Pilsner or extra light DME. It's much easier to make a light-colored beer with DME.

I would use Briess Pilsen DME if you can get it.  It is by far the lightest colored DME I've found and is highly fermentable.  Add it late to the boil.  I would also increase your mini-mash grains to the max you think you can do.

I've made excellent light lagers with a mini-mash and DME.  A cream ale is basically the same deal, just not lagered.
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